 | | Directions |
- Preheat oven to 350°. Lightly oil springform pan.
- In food processor, place toasted, cooled almonds along with 1/3 cup sugar and salt. Pulse until finely ground.
- Add breadcrumbs and pulse to mix.
- Add in egg white and oil, pulse just until mixture is moistened but still crumbly.
- Press 1 1/2 cup mixture into bottom of pan.
- Bake for 8-10 minutes or until crust is firm, cool slightly.
- In large bowl, combine lemon juice, zest and 3 tablespoons sugar.
- Peel and quarter pears, remove cores and slice each into 4 slices.
- Place all in bowl with lemon mixture. Add grapes. Mix all to combine.
- Pour into baked crust along with juices from bowl.
- Top with remaining breadcrumb mixture.
- Bake tart for 35-45 minutes or until fruit is tender and bubbly (cover at the end with foil if browning too quickly).
- Cool in pan for 15-20 minutes. Loosen edges and remove pan sides.
- Serve warm or at room temperature with Cool Whip if desired.
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Prep Time: 20 minutes
Cook Time: 45 minutes
Container: 10" springform pan, large mixing bowl
Servings: 10
|  | | Ingredients | | - | | 1/2 cup slivered almonds, toasted |
| - | | 1 cup bread crumbs - dry |
| - | | 1/3 cup sugar |
| - | | 1/4 teaspoon salt |
| - | | 1 egg white, lightly beaten |
| - | | 2 tablespoons olive oil |
| - | | 3 tablespoons fresh lemon juice |
| - | | 1/2 lemon - zested |
| - | | 3 tablespoons sugar |
| - | | 4 pears |
| - | | 2 cups red grapes, cut in half |
| - | | Cool Whip - optional |
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